After 25 minutes, remove the insert (careful, hot!) and transfer to a plate. (Heat is still set to medium-low.) Add the bok choy evenly atop the cauliflower. On top of the bok choy, add the salmon pieces, evenly spaced, skin side down. Season the salmon with ¼ teaspoon salt and pepper.

Re-insert the steamer basket, cover with a lid and set a timer for 4 minutes. After 4 minutes, your salmon should be opaque and lighter in color. Turn off the heat.

Remove steam basket and place on plate again. Add the lime juice to the steaming liquid, stir and season to taste with salt as needed. Strain liquid, pressing on the solids with the back of a spoon to get all the delicious broth!

To serve, place some cauliflower and bok choy in the center of a shallow bowl. Remove skin if you prefer and place salmon filet on top of the steamed vegetables. Spoon over ¼ cup of the broth per bowl.

*Salmon note * If your salmon has a slight fishy smell to it – not a problem, give it a quick rinse in cold water and pat it dry.

½ small head of radicchio, cored and sliced into 1/8-inch thick slices (2 packed cups) (5-ounces)

½ cup toasted walnuts, chopped roughly

½ cup packed roughly chopped fresh flat leaf Italian parsley

Bring a small pot of water and 1½ tablespoons of salt to a rolling boil. Once the water has come to a rolling boil, stir the linguini into the boiling salted water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”). Reserve 1 cup of the pasta water before draining. When pasta is done, turn off heat, drain pasta and return to the original pot and cover with a lid to keep warm.

Meanwhile, while the pasta is cooking, in a medium saucepan, add the olive oil, garlic and shallots and place over medium-low heat. Cook, stirring occasionally, until the shallots just begin to brown, approximately 5 minutes. Add the fennel and black pepper and stir continuously for 1 minute.

Remove from the heat and carefully stir in ¾ cups of the reserved pasta water. Add the lemon juice, cream, ricotta, Parmigiano-Reggiano and remaining ½ teaspoon salt. Whisk until ricotta is fully incorporated.

Add the sauce to the cooked pasta followed by the radicchio, walnuts and parsley. Stir until sauce thickens slightly and all the linguini is well coated. If the sauce is too thick, loosen with the remaining ¼ cup reserved pasta water. Divide onto plates, top with additional Parmigiano-Reggiano and serve immediately.

Adjust an oven rack to the middle position, then preheat the oven to 350ºF.

Mix the salt, rosemary and pepper together in a small bowl.

Pat the tenderloin dry. Season the tenderloin (all sides) with the seasoning mixture.

Add the olive oil to a large, oven-safe sauté pan (large enough to accommodate the pork) and place over medium heat. Heat until hot, approximately 2 minutes.

Add the tenderloin and allow to cook for 2 minutes, undisturbed, until nicely seared. Using tongs, rotate the tenderloin ¼ turn and continue to sear, again for 2 minutes. Once seared, rotate again another ¼ turn and sear for another 2 minutes. Turn off heat. Upon rotating the tenderloin to the fourth and final side, hold the tenderloin off the pan with your tongs and insert the digital probe of an oven-safe meat thermometer from the end of the tenderloin lengthwise into the center. The tip of the probe must reach approximately halfway into the tenderloin.

Add the apple cabbage mixture to the pan and then replace the tenderloin in the pan (on top of the mixture) with the fourth and final side (which has not been seared yet) facing up, and transfer the sauté pan, uncovered, into the oven. Set the digital thermometer to 140ºF. (Note: keep apple cabbage bowl at the ready; do not wash.)

When the thermometer beeps, after about 20 minutes, transfer the tenderloin to a cutting board and cover loosely with foil. Transfer apple cabbage mixture to original bowl. Add parsley and pecans and stir to combine. Add the 1 teaspoon apple cider vinegar and stir. Taste and season with salt and pepper as needed. Loosely cover bowl to keep warm.

Allow the tenderloin to rest for 15 minutes before slicing. (Make pan sauce while tenderloin rests.)

Dijon Pan Sauce:

1 teaspoon extra-virgin olive oil

1 large shallot, peeled and diced small (1/4 cup)

1 cup freshly pressed apple cider

½ cup low sodium chicken stock

4 (3-inch) sprigs fresh rosemary

2 teaspoons Dijon mustard

1 tablespoon apple cider vinegar

3 tablespoons unsalted butter, cut into 12 pieces

kosher salt, to taste

freshly ground black pepper, to taste

While the tenderloin is resting, place the same sauté pan you cooked the tenderloin in (careful-hot!) over medium-high heat.

Add the olive oil and shallot, stir and cook for 1 minute.

Add the apple cider, stock and rosemary sprigs. Reduce until approximately ½ cup remains. Remove from the heat and discard the rosemary.

Add the Dijon and cider vinegar, stir to incorporate, then stir in the butter until fully incorporated. Season to taste with salt and pepper.

Slice the pork into 1/2-inch medallions. Place 1 cup of the apple cabbage mixture on a plate, top with a few slices of pork tenderloin and spoon approximately 3 tablespoons of the sauce around each plate.

Note: Similar to the iridescent color of a pearl, silver skin is the inedible connective tissue that covers a small portion of the thicker end of the tenderloin. Too tough to pull off with your bare hands (unlike a layer of fat), the silver skin can be removed by simply filleting it off. Do this by cutting just under the silver skin with the tip of your knife, angling your knife slightly upwards, then cutting the silver skin off in strips. Alternatively, you can ask your butcher to remove the silver skin.

Transfer matcha mixture back to saucepan. Turn heat to medium. Cook, whisking continuously, until liquid has thickened, approximately 1 to 2 minutes (it’s fine if the mixture bubbles slightly). Remove from heat; whisk in butter and vanilla.

In a large pot (which fits a steamer basket), add 4 cups water. Insert steamer basket and add squash and carrots to the basket. Cover with a lid and turn heat to high. Once steaming, reduce heat to medium and steam for 20 minutes. Carefully transfer steamed veggies to a blender and add ginger, butter, orange juice, lemon juice, salt and pepper and blend on medium low until smooth. Keep covered until service.

Adjust an oven rack to the top position and preheat the oven to 400 degrees Fahrenheit.

Pat the chicken thighs dry and coat with olive oil on both sides. Season the thighs evenly (both sides) with salt and pepper followed by the thyme and lemon zest.

Line a sheet pan with foil and evenly space the chicken thighs on the sheet pan. Place, uncovered, in the oven.

Cook until the thighs reach an internal temperature between 165 and 170 degrees Fahrenheit, approximately 15 to 20 minutes. Transfer the chicken thighs to a cutting board to rest for 10 minutes, loosely covered with foil, before slicing chicken into ½-inch strips.

Gather the troops! This is a super fun meal to share and it’s quick and easy to make. Be sure to use Seafood Watch to find a best choice for snapper at your local grocery store or fish market. Enjoy! (P.S. This recipe was recently featured in Clean Eating Magazine!)

Add water to a large saucepan (enough to boil the noodles) and bring to a boil. Add noodles and let cook for 1 to 2 minutes until noodles are soft. Drain and rinse noodles under cold water and place in a bowl.

Pat fish dry and season fish evenly on both sides with salt. Cut fish into 3-inch by 1-inch strips.

Place a large sauté pan over medium heat and add oil. Heat until hot and oil is shimmering, approximately 2 minutes.

Add fish strips, adding the thickest strips to the pan first, and let cook for 2½ minutes total, flipping the fish every 30 seconds. Fish will start to flake when done.

Transfer fish to a plate. Serve immediately.

Gather the family/friends around the table! To serve, place some noodles on a leaf of lettuce. Add some carrots, fish and fresh herbs. Roll or fold the lettuce to form a wrap or pocket. Spoon over some sauce (or dip the lettuce wrap in the sauce). Eat and repeat!

Note: If you are not up for making the wrap, you can always shred the lettuce on your plate and add the other wrap items on top and spoon over the sauce like a salad dressing.

Combine lemon juice, lime juice, salt and jalapeno in a small bowl. Stir to combine. Add halibut and mix thoroughly.

Using the back of a spoon, level the halibut off so it is pressed down in the liquid. Cover the mixture with plastic wrap, pressing the plastic wrap directly atop the fish in the bowl.

Refrigerate for 8 minutes.

Remove plastic wrap and stir. Using the back of a spoon, re-level the halibut off so it is pressed down in the liquid. Cover the mixture with plastic wrap, pressing the plastic wrap directly atop the fish in the bowl.

Refrigerate for an additional 8 minutes. The halibut should be opaque and white in color.

Drain the mixture in a colander and return it to the original small bowl. Add the remaining ingredients. Stir well to combine. Season to taste with additional salt and pepper and serve immediately.

To serve, pour 1¼ cups of the gazpacho in a shallow bowl. Then, mound ¾ cup of the halibut ceviche in the center of the bowl.